Zucchini and Mint Salad with Turkey Ham

For the zucchini-mint salad, clean and wash the zucchini and cut or slice lengthwise into slices about 3 mm thick. Finely dice the garlic, mix with about 2 tablespoons of olive oil and drizzle over the zucchini slices.

Heat a coated grill pan and fry the zucchini slices in batches until golden brown on both sides. Season with salt and pepper and place in a shallow dish.

For the dressing, mix the balsamic vinegar with olive oil and pour over the zucchini. Toast the pine nuts in a frying pan until golden brown. Remove the crusts from the toast, cut into 1 cm cubes and toast in a little olive oil to make crispy croutons.

Pluck off the mint leaves and cut into fine strips. Remove the zucchini from the marinade (set aside), drain briefly and arrange decoratively on plates with the turkey ham.

Sprinkle with the mint and drizzle with the zucchini marinade set aside. Sprinkle pine nuts, croutons and, if desired, a few more mint leaves over the zucchini-mint salad.

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